According to the Pistachio Fun Facts site, February 26th is recognized by pistachio lovers as World Pistachio Day... Who are we to argue? Oh, I know, as Marion would say, Pistachios are "dear." Now remember, Marion is going to be 91 years young in March so "dear" to her not only expresses a term of affection, it also means, expensive!
Perhaps the following recipe for Pistachio Cake will ease the pain of expense. It contains neither flour or butter. No, I haven't baked it, yet:)
Slices of this unusual cake, which contains neither flour nor butter, are a beautiful green color.
1-1/2 cups pistachios
1 cup granulated sugar
3 large eggs, separated
2 tbs. grated lemon zest
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1. Preheat oven to 350°
2. Butter a 9-inch spring form pan
3. Plunge the pistachios into a saucepan of boiling water for 30 seconds.
4. Drain. Rub dry with a clean kitchen towel, then carefully peel off the inner skins.
5. Place pistachios and sugar in a food processor and chop finely
6. Transfer to a large bowl and stir in the egg yolks, lemon zest, baking powder, baking soda, and salt.
7. Beat the egg whites in a medium bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter.
8. Spoon the batter into prepared pan.
9. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 10 minutes. Loosen and remove pan sides and let the cake cool completely on a rack.
11. Makes 1 9-inch cake
Cakes; 1001 Classic Recipes from Around the World published by The Reader's Digest Association © 2003
5 oz Vanilla Ice Cream
1 oz Brandy
1 oz Pistachio Liqueur
Pistachio Coffee Liqueur Cocktail